Journal of Food Science

Aims & Scope

The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication.

The Journal of Food Science serves as an international forum for vital research and developments in food science.

The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition.

Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented.

Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	3.4
2024	3.20

SJR (SCImago Journal Rank)

Year	Value
2024	0.798

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	189

Journal Rank

Year	Value
2024	6795

Journal Citation Indicator

Year	Value
2024	5546

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science
• Medline

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Food Packaging—Roles, Materials, and Environmental Issues

  Citation: 1336

  Authors: Kenneth, Betty

• Improved Method for Determining Food Protein Degree of Hydrolysis

  Citation: 1301

  Authors: P.M., D., C.

• Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

  Citation: 1078

  Authors: D.J., E.A.

• A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

  Citation: 984

  Authors: VERNON C., GARY F., MILTON E.

• Classification of Textural Characteristics^a

  Citation: 893

  Authors: ALINA SURMACKA

• An Empirical Model for the Description of Moisture Sorption Curves

  Citation: 884

  Authors: M.

• Chemistry of Deep‐Fat Frying Oils

  Citation: 880

  Authors: E., D.B.

• Functional Materials in Food Nanotechnology

  Citation: 852

  Authors: Jochen, Paul, D. Julian

• Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components

  Citation: 847

  Authors: D.J., E.A., J.

• Food Microstructure Affects the Bioavailability of Several Nutrients

  Citation: 791

  Authors: J., J.M.

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